Having the correct temp and some humidity makes quite a difference,doesn't it?There have been many ideas for proofers here but that one looks so easy!

I do have a Brod and Taylor and it gets used for fermentation of many different cultures-vegetables,juices,bread, yogurt etc,etc. I just burned too many doughs and bowls trying to use the oven as a proofer and forgetting something was in it when I turned it on.

Not the last person on the planet…..more are learning all the time and coming up with ingenious solutions that work like a charm. Yours is really nice. Especially like the see through top that allows you to see what's happening without removing the lid.

The Brot and Taylor is convenient for people who don't have the space for something the size of yours but it is very limited due to how it is configured. Holds very little so for one or 2 small loaves it is fine but a bit pricey for those of us who want room to expand : - )

Funnily enough, I have was wondering about using my propagator the other day. It is interesting to see that it works. I am in the UK too and am really struggling to keep my doughs and starters warm enough. My kitchen is only around 10 degrees at the moment and so it takes ages to get any activity going. I may just have to try this out.

I love this idea! I've been looking for a cheap and easy way to prove dough and keep my other ferments warm. I've had a look and there are similar items on both Amazon UK and eBay for about £35 for a 52 cm heated propagator. What size is yours, Kevin?

All original site content copyright 2015 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom. It is part of the Federated Media Publishing - Food channel. Click here for advertising information.